Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Vitamin noodles made by efficiently utilizing quail eggs and making method

A technology of quail eggs and vitamins, applied in the field of noodles, can solve the problems of bad taste, affect appetite, fishy smell of quail eggs or pigeon eggs, etc., and achieves enhancement of brain cell development, good strength, and rich protein and mineral content. Effect

Inactive Publication Date: 2016-09-21
重庆伯德农业发展有限公司
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because quail eggs or pigeon eggs have fishy smell, the mouthfeel of existing noodles added with quail eggs or pigeon eggs is not good, which affects appetite

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In the embodiment of the present invention, a vitamin noodle with high efficiency utilization of quail eggs is composed of the following raw materials according to the quality: 900g of flour, 6g of salt, 2g of soda, 90g of carrot, 8g of turmeric, 130g of edible water, and 40g of quail egg white Or quail egg yolk 40g or quail egg 90g.

[0025] The method for making vitamin noodles with high-efficiency utilization of quail eggs includes the following steps in order: raw material pretreatment→powder mixing→curing→calendering→cutting strips, cutting→drying→finished noodles. Wherein, the raw material pretreatment is to weigh each raw material according to the mass and then mix them uniformly. Powder adjustment is to add edible water to the mixed powder obtained after the raw material pretreatment step, stir at a speed of 200r / min for 10 minutes, and control the dough temperature at 20°C; the curing time of the curing step is 8 minutes. Calendering: The thickness of the init...

Embodiment 2

[0027] In the embodiment of the present invention, a vitamin noodle with high-efficiency utilization of quail eggs is composed of the following raw materials according to the quality: 1100g of flour, 10g of salt, 6g of soda, 110g of celery, 12g of turmeric, 150g of edible water, and 60g of quail egg white Or quail egg yolk 60g or quail egg 110g.

[0028] The method for making vitamin noodles with high-efficiency utilization of quail eggs includes the following steps in order: raw material pretreatment→powder mixing→curing→calendering→cutting strips, cutting→drying→finished noodles. Wherein, the raw material pretreatment is to weigh each raw material according to the mass and then mix them uniformly. Powder adjustment is to add edible water to the mixed powder obtained after the raw material pretreatment step, stir at a speed of 500r / min for 25 minutes, and control the dough temperature at 35°C; the curing time of the curing step is 30 minutes. Calendering: The thickness of th...

Embodiment 3

[0030] In the embodiment of the present invention, a vitamin noodle with high efficiency utilization of quail eggs is composed of the following raw materials according to the quality: 950g of flour, 7g of salt, 3g of flour soda, 95g of spinach, 9g of turmeric, 135g of edible water, and 45g of quail egg white Or quail egg yolk 45g or quail egg 95g.

[0031] The method for making vitamin noodles with high-efficiency utilization of quail eggs includes the following steps in order: raw material pretreatment→powder mixing→curing→calendering→cutting strips, cutting→drying→finished noodles. Wherein, the raw material pretreatment is to weigh each raw material according to the mass and then mix them uniformly. Powder adjustment is to add edible water to the mixed powder obtained after the raw material pretreatment step, stir at a speed of 300r / min for 10 minutes, and control the dough temperature at 25°C. The curing time of the curing step is 10 minutes. Calendering: The thickness of...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses vitamin noodles made by efficiently utilizing quail eggs and a making method. The vitamin noodles are made from, by mass, 900-1,100 g of flour, 6-10 g of salt, 2-6 g of washing and food stuff soda, 90-110 g of vegetables, 8-12 g of yellow ginger, 130-150 g of drinking water and 40-60 g of egg white of the quail eggs or 40-60 g of yolk of the quail eggs or 90-110 g of the quail eggs. The making method sequentially comprises the following steps of raw material preprocessing, powder mixing, curing, calendaring, shredding and cutting, airing and finished noodle obtaining. According to the vitamin noodles and the making method, due to the fact that the yellow ginger is added, the defect that original quail egg noodles or pigeon egg noodles have a fishy smell is overcome; the noodles produced through the method are free of the fishy smell, capable of not generating paste soup and good in chewiness. The vitamin noodles are added with the vegetables such as carrots, the quail eggs or pigeon eggs and the like and are rich in vitamins and rich protein, lecithin and mineral substances and suitable for being eaten by the crowds who has high mental and physical requirements.

Description

technical field [0001] The invention relates to the technical field of noodles, in particular to a vitamin noodle with high-efficiency utilization of quail eggs and a production method thereof. Background technique [0002] Noodles are a traditional staple food in my country. They are easy to use and economical. They play an important role in people's daily life. At present, the noodle industry at home and abroad is developing very rapidly. The types of noodles are increasing, the output is rising, and the technology of noodle making is also improving. With the continuous improvement of people's living standards, diet structure and lifestyle are improving day by day. People not only There are higher requirements for the appearance quality and nutritional value of noodles, and the requirements for the intrinsic quality of noodles such as elasticity and toughness are also getting higher and higher. However, the protein content of general-purpose wheat flour in my country is low...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L7/109A23L33/10
Inventor 朱文宇
Owner 重庆伯德农业发展有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com